Omelettes from around the world

Tortilla Española

Hola from Spain! Tortilla Española exists in almost every corner of Spain: as a tapa in fancy city restaurants; as a filling for bocadillos (sandwiches) at gas-station cafes; as a main course served on worn metal plates in home kitchens.

Ingredients

· 5 eggs

· 1 large onion, sliced or diced

· 3 potatoes, peeled and cut into bite sized pieces

· ½ teaspoon crushed black pepper

· ½ -1 teaspoon paprika or red chilli powder

· ¼ cup olive oil

· Salt to taste

· 2-3 spring onion greens or coriander leaves for garnishing

Method

1. To begin making the Spanish Omelette Recipe, first heat the oil in a small non-stick omelette pan

2. Add the potatoes and onion and sauté, stirring continuously till the potatoes are just cooked. This will take about 10-12 minutes.

3. Take the potatoes and onions out of the pan using a slotted spoon and place on a plate.

4. Sprinkle salt, black pepper and paprika on the potatoes and onions and toss to mix.

5. Crack the eggs in a small bowl and sprinkle the salt. Whisk thoroughly until fluffy.

6. Add the fried potatoes to the eggs and mix again.

7. Keep 1 tablespoon of oil in the pan and drain the rest.

8. Pour the egg-potato mixture in the pan. Cover and cook on low heat till the bottom is lightly browned and the top is no longer mushy.

9. Loosen the bottom of the omelette using a flat spatula to release the edges. Place a flat large plate over the pan and carefully slide the omelette onto it.

10. Slide the omelette back on to the pan, uncooked side down, cook till the eggs are done on either side.

11. Cut a wedge from the Tortilla Española and serve garnished with onion greens.

Frittatas

Ciao from Italy! Frittata, which translates to "fried" in Italian, is an egg-based classic brunch dish. While it's similar to an omelette, crustless quiche and Spanish tortilla, the way a frittata is cooked is what sets it apart. You can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers

Ingredients

· Eggs 4

· Butter 2 tablespoons

· Onions sliced 2

· Sugar 1/2 teaspoon

· Salt to taste

· Spinach shredded 1/2 cup

· Milk 1/2 cup

· Black pepper powder to taste

· Tabasco sauce 1 teaspoon

· Oil as required

· Potato boiled, peeled and sliced 1

· Red bell pepper roasted and cut into juliennes 1/2

· Yellow bell pepper roasted and cut into juliennes 1/2

· Processed cheese grated 1/2 cup

Method

1. Heat butter in a non-stick pan. Add onion and sauté till well browned.

2. Add sugar, mix well and cook further.

3. Add salt and mix well. Add spinach, mix and sauté for a minute.

4. Break eggs into a bowl. Add milk and whisk well. Add salt and whisk again. Add pepper powder and Tabasco sauce and whisk again.

5. Heat little oil in a non-stick pan. Place some potato slices in it and cook for a minute. Remove the pan from heat.

6. Add some caramelized onion-spinach mixture on top and spread evenly. Put half of both the peppers and half the cheese on top and pour the egg mixture on top. Rest it for 5 minutes.

7. Place the pan back on heat, cover and cook for 2 minutes.

8. Add the remaining caramelized onion-spinach mixture, remaining peppers and remaining cheese on top. Cover and cook for a minute.

9. Place a plate over the pan, flip it and put it back in the pan. Cover and cook for a minute.

10. Remove from heat and cool a little. Cut into wedges and serve immediately.

Korean seafood pancake or Haemul Pajeon.

안녕하세요 (annyeonghaseyo ) from Korea! And no, even we can’t quite pronounce that one; although this version of the omelette is delicious too! Haemul Pajeon, or Korean seafood pancake, is a widely loved snack in Korea. A harmony of seafood, green onions and flavourful batter creates a savoury pancake.

Ingredients

· 2 cups all-purpose flour

· 2 cups water

· 2 eggs

· 1 bunch spring onions

· Vegetable oil

· 3 cups mixed seafood of your choice (preferably fresh) - such as oysters, shrimp, clams or squid

Dipping Sauce

· ¼ cup soy sauce

· ½ tbsp vinegar

· 1 stalk spring onion, minced

· 1 clove garlic, minced

· ½ tsp dried hot chili pepper flakes (optional)

· ½ tsp sugar

· 1 tsp sesame oil

Method

1. Mix the ingredients for the dipping sauce and set aside.

2. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.

3. Heat a griddle, skillet, or frying pan over medium-high heat and add a thin layer of oil to the bottom.

4. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes.

5. Transfer to a serving plate.

6. Repeat with the rest of the batter.

7. Cut all pancakes into 8-piece wedges and serve with the dipping sauce.

Eggless omelette or Besan Cheela

Namaste from India! Why not end the tour back home? Here is a little twist to the classic cheela that we are used to. Since it is all about exotic ways of cooking a classic dish.

Ingredients

· Gram Flour 2 cup

· Cottage cheese Leaves grated 2 1/2 cup

· Fresh fenugreek leaves (methi) chopped 1 cup

· Olive oil shallow fry 1 tablespoons

· Onion chopped 2 medium

· Mushroom sliced 8-10

· Salt to taste

· Black pepper powder 1/4 teaspoon

· Soda bicarbonate 1/4 teaspoon

· Red chilli powder 1 teaspoon

· Carom seeds (ajwain) 1 teaspoon

· Asafoetida a pinch

· Fresh coriander leaves chopped 2 tablespoons

Method

1. Heat one tablespoon olive oil in a kadai (wok) and sauté onions till translucent.

2. Add methi and cook for another minute. Add mushrooms and sauté on high heat for a minute. Add salt and black pepper powder. Let cool and mix in cottage cheese. Set aside.

3. In a bowl mix together gram flour, soda bicarbonate, salt, red chilli powder, carom seeds, asafoetida, coriander leaves and sufficient water to make a batter of pouring consistency. Whisk well to ensure there are no lumps.

4. Heat a pan, drizzle a few drops of olive oil, pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle. Cook the cheela on both sides, using a little more olive oil, till golden brown.

5. Place a portion of the stuffing on one side of the cheela, fold the other side over it and serve immediately.